Take one pound of fresh butter, one pound of sugar, one pound and a half of flour, two pounds of currants, a glass of brandy, one pound of sweatments, two ounces of sweet almonds, ten eggs, a quarter of an ounce of allspice, and a quarter of an ounce of cinnamon.

Melt the butter to a cream, and put in the sugar. Stir it till quite light, adding the allspice, and pounded cinnamon; in a quarter of an hour take the yolks of the eggs, and work them in, two or three at a time; and the whites of the same must by this time be beaten into a strong snow quite ready to work in; as the paste must not stand to chill the butter, or it will be heavy, work in the whites gradually; then add the orange-peel, lemon, and citron, cut in fine stripes, and the currants, which must be mixed in well, with the sweet almonds. Then add the sifted flour and glass of brandy. Bake this cake in a tin hoop in a hot oven for three hours, and put twelve sheets of paper under it to keep it from burning.

The following is a receipt for making a good plain cake, to be given to children, at breakfast, instead of buttered bread.

Take as much dough as will make a quartern-loaf (either made at home, or procured at the baker’s), work into this a quarter of a pound of butter, a quarter of a pound of moist sugar, and a handful of caraway seeds. When well worked together, pull into pieces the size of a golden pippin, and work it together again. This must be done three times or it will be in lumps, and heavy when baked.

Put one pound of fine-sifted, treble refined sugar into a basin, and the whites of three new-laid eggs; beat the sugar and eggs up well with a silver spoon until it becomes very white and thick; dust the cake over with flour, and then brush it off, by way of taking the grease from the outside, which prevents the iceing from running; put it on smooth with a palette knife, and garnish according to fancy: any ornaments should be put on immediately; for if the iceing gets dry, it will not stick on. Set it in a cool oven to harden.

Take a pound and a quarter of flour well dried, a pound of butter, a pound of loaf sugar, beat and sifted, eight eggs and two ounces of caraway seeds, one grated nutmeg, and its weight in cinnamon. Beat the butter into a cream, put in the sugar, beat the whites of the eggs and the yolks separately, then mix them with the butter and sugar. Beat in the flour, spices, and seed, a little before sending it away. Bake it two hours in a quick oven.

Beat one pound of butter in an earthen pan until it is like a fine thick cream, then beat in nine whole eggs till quite light. Put in a glass of brandy, a little lemon peel, shred fine, then work in a pound and a quarter of flour; put it into the hoop or pan and bake it for an hour. A pound plum cake is made the same with putting one pound and a half of clean washed currants and half a pound of candied lemon peel.

Beat half a pound each of sweet and bitter almonds in fine orange, rose, or ratafia water, mix half a pound of fine pounded and sifted sugar with the same, add the whites of four eggs well beaten to it, set it over a moderate fire in a preserving-pan. Stir it one way until it is pretty hot, and when a little cool form it into small rolls, and cut into thin cakes. Shake some flour lightly on them, give each a light tap, and put them on sugar papers, sift a little sugar on them, and put them into a thorough slack oven.

Put half a pint of warm milk to three quarters of a pound of fine flour: mix in it two or three spoonsful of light yeast. Cover it up, and set it before the fire an hour, in order to make it rise. Work into it four ounces each of sugar and butter, make it into cakes, or wiggs, with as little flour as possible, and a few caraway seeds, and bake them quick.

Mix well together, half a pound of butter, one pound of flour, five eggs, and a cupful of yeast. Set the whole before the fire to rise, which effected, add a quarter of a pound of fine powered sugar, an ounce of caraways well mixed in, and roll the paste out into little cakes. Bake them on tins.

Mix half a pound of butter well beat like cream, and the same weight of flour, one egg, six ounces of beaten and sifted loaf sugar, and half an ounce of caraway seeds. Form these into a paste, roll them thin, and lay them in sheets of tin; then bake them in a slow oven.

Mix into a pound of fine flour, a pound of loaf sugar, beat and sifted, and rub it into a pound of butter, till it is thick, like grated white bread; then put to it two spoonsful of rose-water, two of sack, and ten eggs: work them well with a whisk, and put in eight ounces of currants. Butter the tin pans, fill them half full, and bake them. If made without currants they will keep a year.

Take one pound of sugar, a quarter of a pound of ginger, a pint of water, two pounds of flour, and eight caps of orange peel. Pound and sift the ginger, and add a pint of water; boil it five minutes, then let it stand till cold. Pound the preserved orange-peel, and pass it through a hair sieve; put the flour on a pasteboard, make a wall, and put in the orange peel and ginger with the boiled water; mix this up to a paste and roll it out; prick the cakes before baking them.

To one pound of fine sifted sugar, put the yolks of ten eggs, (have the whites in a separate pan,) and set it, if in summer, in cold water: if there is any ice set the pan on it as it will cause the eggs to be beat finer. Then beat the yolks and sugar well with a wooden spoon for 20 minutes, and put in the rind of a lemon grated; beat up the whites with a whisk, until they become quite stiff and white as snow. Stir them into the batter by degrees, then add three quarters of a pound of well-dried flour; finally put it in a mould in a slack oven to bake.

Take a quartern of fine flour, a pound and a half of butter, three ounces of caraway-seeds, six eggs, well beaten, a quarter of an ounce of well-beaten cloves and mace, a little pounded cinnamon, one pound of sugar, a little rose-water and saffron, a pint and a half of yeast, and a quart of milk. Mix them thus: first boil the milk and butter, then skim off the butter, and mix it with the flour and a little of the milk. Stir the yeast into the rest and strain it; mix it with the flour, put in the eggs and spice, rose-water, tincture of saffron, sugar, and eggs. Beat it all well up, and bake it in a hoop or pan well buttered. Send it to a quick oven, and an hour and a half will do it.

Take a pound of sugar, beat and sift it, a pound of well-dried flour, a pound of butter, eight eggs, and half a pound of currants washed and picked; grate a nutmeg and an equal quantity of mace and cinnamon, work the butter to a cream, put in the sugar, beat the whites of the eggs 20 minutes, and mix them with the butter and sugar. Then beat the yolks for half an hour and put them to the butter. Beat the whole together, and when it is ready for the oven, put in the flour, spices, and currants; sift a little sugar over them, and bake them in tins.

Beat the yolks of 15 eggs for nearly half an hour, with a whisk, mix well with them 10 ounces of fine sifted loaf sugar, put in half a pound of ground rice, a little orange water or brandy, and the rinds of two lemons grated, then add the whites of seven eggs well beaten, and stir the whole together for a quarter of an hour. Put them into a hoop and set them in a quick oven for half an hour, when they will be properly done.

Take one pound of sugar, three quarters of a pound of flour, 14 eggs, two table spoonsful of rose-water, the raspings and juice of four lemons; when the yolks are well beat up and separated, add the powder sugar, the lemon raspings, the juice, and the rose-water; beat them well together in a pan with a round bottom, till it becomes quite light, for half an hour. Put the paste to the whites previously well whisked about, and mix it very light. When well mixed sift in the flour and knead it in with the paste, as light as possible; form the biscuits and bake them in small oval tins, with six sheets of paper under them, in a moderate heat. Butter the tins well or it will prove difficult to take out the biscuits, which will be exceedingly nice if well made. Ice them previously to baking, but very lightly and even.

Take a pound of dough made for white bread, roll it out, and put bits of butter upon the same as for puff paste, till a pound of the same has been worked in; roll it out very thin, then cut it into bits of an oval size, according as the cakes are wanted. Mix some good moist sugar with a little brandy, sufficient to wet it, then mix some clean washed currants with the former, put a little upon each bit of paste, close them up, and put the side that is closed next the tin they are to be baked upon. Lay them separate, and bake them moderately, and afterwards, when taken out, sift sugar over them. Some candied peel may be added, or a few drops of the essence of lemon.

Take six ounces of sweet almonds, half a pound of powdered sugar, seven eggs, six ounces of flour, and the raspings of four lemons. Pound the almonds very fine, with whole eggs, add the sugar and lemon raspings, and mix them well together in the mortar. Take it out, put it in a basin and stir it with the yolks of eggs, till it is as white as a sponge paste; beat up the whites of the eggs to a strong snow, mix them very light with the paste, then take the flour and mix it as light as possible; on this the goodness of the paste principally depends, as it is impossible to make a good cake with a heavy paste; butter the mould and bake in a slack oven for an hour, with ten sheets of paper under it and one on the top.

Mix three pounds of flour with four ounces of moist sugar, half an ounce of powdered ginger, and one pound and a quarter of warm treacle; melt half a pound of fresh butter in it; put it to the flour and make it a paste; then form it into nuts or cakes, or bake it in one cake.

Mix six pounds of flour with two ounces of caraway seeds, two ounces of ground ginger, two ounces of candied orange peel, the same of candied lemon peel cut in pieces, a little salt, six ounces of moist sugar; melt one pound of fresh butter in about half a pint of milk, pour it by degrees into four pounds of treacle, stir it well together, and add it, a little at a time, to the flour; mix it thoroughly, and make it into a paste; roll it out rather thin, and cut into cakes with the top of a dredger or wine glass; put them on floured tins, and bake them in rather a brisk oven.

Beat the whites of nine eggs to a stiff froth, stir it gently with a spoon lest the froth should fall, and to every white of an egg grate the rinds of two lemons; shake in gently a spoonful of double refined sugar sifted fine, lay a wet sheet of paper on a tin, and with a spoon drop the froth in little lumps on it near each other. Sift a good quantity of sugar over them, set them in the oven after the bread is out, and close up the mouth of it, which will occasion the froth to rise. As soon as they are coloured they will be sufficiently baked; lay them by two bottoms together on a sieve, and dry them in a cool oven.

Set two pounds of flour with a little salt before the fire till quite warm; then mix it with warm milk and water till it is as stiff as it can be stirred; let the milk be as warm as it can be borne with the finger, put a cupful of this with three eggs well beaten, and mixed with three spoonsful of very thick yeast; then put this to the batter and beat them all well together in a large pan or bowl, add as much milk and water as will make it into a thick batter; cover it close and put it before the fire to rise: put a bit of butter in a piece of thin muslin, tie it up, and rub it lightly over the iron hearth or frying pan; then pour on a sufficient quantity of batter at a time to make one crumpet; let it do slowly, and it will be very light. Bake them all the same way. They should not be brown, but of a fine yellow.

Mix a pint and a half of warm milk and water, with a quarter of a pint of good yeast, and a little salt; stir them together for a quarter of an hour, then strain the liquor into a quarter of a peck of fine flour; mix the dough well and set it to rise for an hour, then roll it up and pull it into small pieces, make them up in the hand like balls, and lay a flannel over them while rolling to keep them warm. The dough should be closely covered up the whole time; when the whole is rolled into balls, the first that are made will be ready for baking. When they are spread out in the right form for muffins, lay them on tins and bake them, and as the bottoms begin to change colour turn them on the other side.

Rub four ounces of butter into two pounds of flour, a little salt, four ounces of sugar, a dessert spoonful of caraways, and a tea spoonful of ginger; put some warm milk or cream to four table spoonsful of yeast; mix all together into a paste, but not too stiff; cover it over and set it before the fire an hour to rise, then make it into buns, put them on a tin, set them before the fire for a quarter of an hour, cover over with flannel, then brush them with very warm milk, and bake them of a nice brown in a moderate oven.

Put two pounds and a half of fine flour into a wooden bowl, and set it before the fire to warm; then add half a pound of sifted sugar, some coriander seed, cinnamon and mace powdered fine; melt half a pound of butter in half a pint of milk: when it is as warm as it can bear the finger, mix with it three table spoonsful of very thick yeast, and a little salt; put it to the flour, mix it to a paste, and make the buns as directed in the last receipt. Put a cross on the top, not very deep.

Beat up seven eggs, mix them with half a pint of warm new milk, in which a quarter of a pound of butter has been melted, add a quarter of a pint of yeast, and three ounces of sugar; put them gradually into as much flour as will make a light paste nearly as thin as batter; let it rise before the fire half an hour, add more flour to make it a little stiffer, work it well and divide it into small loaves, or cakes, about five or six inches wide, and flatten them. When baked and cold put them in the oven to brown a little. These cakes, when first baked, are very good buttered for tea; if they are made with caraway seeds they eat very nice cold.

Boil very tender the rind of half a Seville orange, and beat it in a mortar until it is very fine; put to it a spoonful of the best brandy, the juice of a Seville orange, four ounces of loaf sugar, and the yolk of four eggs. Beat them all together for ten minutes, and then pour in by degrees a pint of boiling cream; beat them until cold, then put them in custard cups, in a dish of hot water; let them stand till they are set, then take them out and stick preserved orange peel on the top; this forms a fine flavoured dish, and may be served up hot or cold.

Boil a pint of cream with some mace and cinnamon, and when it is cold, take four yolks of eggs, a little rose water, sack, nutmeg, and sugar, to taste; mix them well and bake them.

Put a blade of mace, and a quartered nutmeg into a quart of cream; boil and strain it, and add to it some boiled rice and a little brandy. Sweaten it to taste, stir it till it thickens, and serve it up in cups, or in a dish; it may be used either hot or cold.

Blanch a quarter of a pound of almonds, beat them very fine, and then put them into a pint of cream, with two spoonsful of rose-water; sweeten it, and put in the yolks of four eggs; stir them well together till it becomes thick, and then pour it into cups.

Take half a pound of double refined sugar, the juice of two lemons, the rind of one pared very thin, the inner rind of one boiled tender and rubbed through a sieve, and a pint of white wine; boil them for some time, then take out the peel and a little of the liquor; strain them into the dish, stir them well together and set them to cool.

Blanch and beat fine some almonds, with a little white wine and some sugar, (a pound of sugar to a pound of almonds,) grated bread, nutmeg, cream, and the juice of spinach, to colour the almonds. Bake it in a gentle oven, and when done, thicken with candied orange peel or citron.

Pull the almonds from the tree before they shell, scrape off the down, and put them into a pan with cold spring water; then put them into a skillet with more spring water; set it on a slow fire, and let it remain till it simmers. Change the water twice, and let them remain in the last till tender, then take them out and dry them well in a cloth. Make a syrup with double refined sugar, put them into it and let them simmer: do the same the next day, put them into a stone jar, and cover them very close, for if the least air comes to them they will turn black; the yellower they are before they are taken out of the water, the greener they will be after they are done. Put them into the crust, cover them with syrup, lay on the lid, and bake them in a moderate oven.

Rub six oranges or lemons with salt, and put them into water, with a handful of salt, for two days. Put every day fresh water without salt, for a fortnight. Boil them tender, cut them into half quarters, cornerways, quite thin: boil six pippins, pared, cored, and quartered, in a pint of water till they break, then put the liquor to the oranges or lemons, with half the pulp of the pippins well broken, and a pound of sugar; boil them a quarter of an hour, then put them into a pot and squeeze in two spoonsful of the juice of either orange or lemon, according to the kind of tart; put puff paste, very thin, into shallow patty-pans. Take a brush, and rub them over with melted butter, sift double refined sugar over them, which will form a pretty iceing, and bake them.

Grate a little of the outside of a Seville orange, squeeze the juice into a dish, put the peel into water, and change it often for four days, then put into a saucepan of boiling water on the fire; change the water twice to take out the bitterness, and when tender, wipe and beat them fine in a mortar; boil their weight in double refined sugar into a syrup, and skim it, then put in the pulp and boil all together till clear; when cold put it into the tarts, and squeeze in the juice, and bake them in a quick oven. Conserve of orange makes good tarts.

Pare off the rinds from Seville oranges, then rub them with salt, let them lie twenty-four hours in water, boil them in four changes of water, make the first salt, drain and beat them to a pulp; bruise in the pieces of all that are pared, make it very sweet with loaf sugar, and boil it till thick; let it stand till cold, and then put it into the paste.

One pound of sweet almonds, 1 pound and a quarter of sugar, 6 whites of eggs, and the raspings of two lemons. Pound the almonds very fine with 6 whites of eggs, feel the almonds, and if they are free from lumps, they will do; then add the powdered sugar, and mix it well with the lemon raspings. Dress them in wafer paper of the required shape; bake them in a moderate heat, then let them stand till cold, cut the wafer paper round them, but leave it on the bottoms.

Take 1 pound of almonds, 1 pound of sugar, and some orange flower water. Pound the almonds very fine, and sprinkle them with orange flower water; when they are perfectly smooth to the touch, put them in a small pan, with flour sifted through a silk sieve; put the pan on a slow fire, and dry the paste till it does not stick to the fingers; move it well from the bottom to prevent its burning; then take it off, and roll it into small round fillets, to make knots, rings, &c., and cut it into various shapes; make an iceing of different colours, dip one side of them in it, and set them on wire gratings to drain. They may be varied by strewing over them coloured pistachios, or coloured almonds, according to fancy.

Beat the yolks of 12 eggs for half an hour; then put in a pound and a half of beaten sifted sugar, and whisk it till it rises in bubbles; beat the whites to strong froth, and whisk them well with the sugar and yolks, work in 14 ounces of flour, with the rinds of 2 lemons grated. Bake them in tin moulds buttered, in a quick oven, for an hour; before they are baked, sift a little fine sugar over them.

Put a pint of warm cream into a saucepan over the fire, and when it is warm, add to it 5 quarts of new milk. Then put in some rennet, stir it, and when it is turned, put the curd into a linen cloth or bag. Let the whey drain from it, but do not squeeze it too much. Put it into a mortar, and pound it as fine as butter. Add ½ a pound of sweet almonds blanched, ½ a pound of macaroons, or Naples biscuit. Then add nine well beaten yolks of eggs, a grated nutmeg, a little rose or orange water, and ½ a pound of fine sugar. Mix all well together.

Put 4 ounces of blanched sweet almonds into cold water, and beat them in a marble mortar or a wooden bowl, with some rose water. Put to it 4 ounces of sugar, and the yolks of four eggs beat fine. Work it till it becomes white and frothy, and then make a rich puff paste as follows: Take ½ a pound of flour, and a ¼ of a pound of butter; rub a little of the butter into the flour, mix it stiff with a little cold water, and then roll out the paste. Strew on a little flour and lay over it in thin bits 1-3d of the butter, throw a little more flour over the bottom, and do the like three different times. Put the paste into the tins, grate sugar over them, and bake them gently.

Slice a penny loaf as thin as possible, pour on it a pint of boiling cream, and let it stand two hours. Beat together 8 eggs, ½ a pound of butter, and a grated nutmeg: mix them into the cream and bread with ½ a pound of currants well washed and dried, and a spoonful of white wine or brandy. Bake them in patty pans, on a raised crust.

Boil 4 ounces of rice till it is tender, and then put it into a sieve to drain; mix with it 4 eggs well beaten up, ½ a pound of butter, ½ a pint of cream, 6 ounces of sugar, a nutmeg grated, a glass of brandy, or ratafia water. Beat them all well together, then put them into raised crusts, and bake them in a moderate oven.

Take half a quartern of dough, roll it out thin; spread equally over it 5 ounces each of coffee and sugar, a little nutmeg or allspice, and 2 ounces of butter; then fold and roll it again two or three times, to mix well the ingredients. Afterwards roll it out thin, and spread over it 4 rather large apples, pared, cored, and chopped small; fold it up, and roll until mixed. Let it stand to rise after. Half a pound of butter may be added.

Put into 1 quart of water an ounce of isinglass, and let it boil till it is reduced to a pint; then put in the whites of 4 eggs with 2 spoonsful of rice water, and sweeten it to taste. Run it through a jelly bag, and then put to it 2 ounces of sweet, and 1 ounce of bitter almonds. Scald them in the jelly, and then run them through a hair sieve. Put it into a china bowl, and the next day turn it out. Garnish with flowers or green leaves, and stick all over the top blanched almonds cut lengthways.

Skim off the fat, and strain a quart of strong calf’s foot jelly, add to the same the whites of 4 eggs well beaten, set it over the fire and stir it till it boils. Then pour it into a jelly bag, and run it through several times till it is clear. Beat an ounce each of sweet and bitter almonds to a paste with a spoonful of rose water strained through a cloth. Then mix it with the jelly, and add to it 3 spoonsful of very good cream. Set it again over the fire and stir it till it almost boils. Pour it into a bowl; then stir it often till almost cold; and then fill the moulds.